Akhrot Kaju Sheera
by Tarla Dalal
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Added to 22 cookbooks
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Unlike most sheeras in which nuts feature as a garnish, here two popular nuts – cashew and walnut – come to the centre stage as the main bulk of the sheera. While the walnuts are coarsely powdered, the cashews are broken, so that there is a good balance of textures, combining a rich graininess and an exciting crunch as well. The nuts are sautéed well to enhance the flavour and aroma, before cooking them in sugar, to get a really luscious Akhrot Kaju Sheera that is rich enough to become the talk of the day!
- Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously.
- Remove from the flame and keep aside to cool.
- Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously.
- Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
- Serve immediately garnished with pistachio slivers.
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